Ingredients

The following ingredients have 2 Servings
  • 1 zucchini (cut into small cubes)
  • 1 yellow squash (cut into small cubes)
  • ½ red onion (cut into small cubes)
  • 1 green bell pepper (cut into small cubes)
  • ½ cup cherry tomatoes ((halved))
  • 1 tsp cumin seeds
  • 2 tsp extra virgin olive oil (for cooking the veggies)
  • 1 tsp extra virgin olive oil (for cooking the tomatoes)
  • 1 ½ tsp salt
  • 2 cups mini farfalle (cooked)
  • 4 cubes Dorot Crushed Ginger
  • 4 cubes Dorot Chopped Basil
  • 1 tsp oregano (dried)
  • 2 tsp balsamic vinegar
  • 1 tsp sunflower seeds ((optional))

Instruction

  • In a stir fry pan, add the olive oil and heat at medium heat
  • After 30 seconds, add the cumin seeds and let them brown for about 15 seconds
  • Add the Dorot Crushed Ginger cubes and stir with a wooden spoon
  • Add the onions and cook for 2 minutes
  • Add the green bell pepper and continue cooking for another 4 minutes
  • Add zucchini and squash, salt, oregano and Dorot Basil cubes
  • Mix well and cook uncovered for about 5 minutes or until the squash have browned
  • Transfer the cooked veggies to a bowl and place the pan back on the stove
  • Stir occasionally to make sure that the veggies don’t stick to the pan
  • Add the oil for the tomatoes and heat on medium heat for 15 seconds
  • Add cherry tomatoes to the oil and cook on low for about 2 min or until the tomato’s skin start to wrinkle
  • Add the balsamic vinegar and cook for 30 seconds on medium heat until the vinegar start to burn off
  • Add the cooked pasta and cooked veggies. Mix well
  • I always cook with less salt, so, feel free to adjust for salt at this point